Fit & Delicious: Recipe Guide

GNC's Chocolate Peanut Butter Cheesecake

GNC’s Chocolate Peanut Butter Cheesecake

2 ounces fat-free cream cheese
1 scoop GNC Daily Powdered PB
2 eggs
2 tablespoons GNC Total Lean Stevia
1 1/4 cups plain, fat-free Greek yogurt
1/4 cup skim milk
2 scoops Chocolate Peanut Butter GNC Beyond Raw Re-Feed
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 325 degrees. Place cream cheese, powdered peanut butter, eggs and stevia in a blender, and secure lid. Blend until just combined. Add remaining ingredients, and blend until smooth. Pour into pie pan lined with parchment paper, then bake for 25 minutes. Reduce heat to 200 degrees and bake for an additional hour. Let cool in refrigerator for four to five hours before serving.

Yield: 8 (1-slice) Servings. Per Portion: Cal. (60); Total fat (1 g); Sat. fat (0 g); Chol. (40 mg); Sodium (140 mg); Carbs (4 g); Fiber (0 g); Sugars (2 g); Prot. (9 g)

 SteviaNew  Re-FeedNew

 


Almased's-Pumpkin-Spice-Shake

Almased’s Pumpkin Spice Shake

8 tablespoons Almased
2 tablespoons fresh or canned pumpkin puree
1 ¼ cups unsweetened vanilla almond milk
1 teaspoon stevia
Dash of pumpkin spice or ground cinnamon to taste

Place the Almased, pumpkin puree, almond milk and stevia in a blender. Blend until smooth. Add pumpkin spice or cinnamon to taste.

Yield: 1 Serving. PER PORTION: Cal. (230); Total fat (4 g); Sat. fat (1 g); Chol. (0 mg); Sodium (566 mg); Carbs (17 g); Fiber (3 g); Sugars (16 g); Prot. (29 g)

Almased


Rightway-Nutrition's-Blueberrry-Blast

Rightway Nutrition’s Blueberry Blast

1 cup unsweetened vanilla almond milk
1 scoop Rightway Nutrition VeggiFitt
1/2 cup blueberries
4–6 ice cubes

Place all ingredients in a blender. Blend until smooth.

Yield: 1 Serving. Per portion: Cal. (185); Total fat (4.25 g); Sat. fat (0.5 g); Chol. (0 mg); Sodium (411 mg); Carbs (21.9 g); Fiber (4.69 g); Sugars (12.54 g); Prot. (18 g)

VeggiFitt

Quick Tip
For added protein, minerals and essential fatty acids, try mixing in 1–2 Tbsp chia seeds. These tiny seeds swell with liquid and are perfect for thickening up a smoothie.

Bell-Plantation's-Oven-Roasted-Tomato-and-Red-Pepper-Salsa

Bell Plantation’s Oven-Roasted Tomato and Red Pepper Salsa

4 cups red cherry tomatoes
1 red pepper, stemmed and seeded
5 cloves garlic, peeled
4 green onions
2 Fresno chili peppers, stemmed
1 medium yellow onion, peeled and halved
2 tablespoons Bell Plantation Roasted Peanut Oil
1/3 cup raw Spanish peanuts
2 dried chiles de árbol, crushed
4 tablespoons Bell Plantation PB2 Powdered Peanut Butter
1 tablespoon water
Kosher salt to taste

Preheat oven to 350 degrees. Place the tomatoes, red pepper, four cloves of garlic, green onions, Fresno chili peppers and half the yellow onion on a foil-lined, shallow baking pan. Bake 10–12 minutes or until tomatoes are wrinkled and onions begin to soften. Remove from oven and let cool in pan on a wire rack. Chop and transfer to a medium bowl.

Chop remaining onion half and mince remaining garlic clove. In a medium-sized saucepan, heat the oil over medium-high heat. Add the onion and cook for two to three minutes or until soft. Add garlic and stir for 30 seconds. Add peanuts and stir for two to three more minutes, or until peanuts are a light, golden-brown color. Turn heat down to low and add the chiles de árbol, PB2 and water. Stir to combine. Remove from heat and let cool.

Using a slotted spoon, remove peanuts and coarsely chop. Add the peanuts, chiles de árbol and peanut oil to tomato mixture, then toss to combine. Salt to taste.

Yield: 12 (1/4-cup) Servings. Per Portion: Cal. (73); Total fat (4 g); Sat. fat (4 g); Chol. (0 mg); Sodium (183 mg); Carbs (5.5 g); Fiber (2 g); Sugars (3 g); Prot. (3 g)

 PB2Oil PB2-new


Bell-Plantation's-Peanut-Butter-Chocolate-Mousee

Bell Plantation’s Peanut Butter Chocolate Mousse

1 single-serve pack fat-free vanilla Greek yogurt
4 tablespoons Bell Plantation PB2 Powdered Peanut Butter with Premium Chocolate

Stir together the Greek yogurt and PB2 for a mousse-style dessert (without the added sugar). The more PB2 you add, the thicker and creamier the mixture will be.

Yield: 1 (2/3-cup) Serving. Per Portion: Cal. (125); Total fat (1.5 g); Sat. fat (0 g); Chol. (10 mg); Sodium (120 mg); Carbs (12 g); Fiber (1 g); Sugars (9 g); Prot. (19 g)

PB2PremiumChocolate


QuestBar's-Chocolate-Q-Cakes

QuestBar’s Chocolate Q Cakes

For the cake:
1 Chocolate Brownie Quest Bar, broken into pieces
1/4 cup low-fat milk or unsweetened almond milk
1 tablespoon sugar-free chocolate chips
2 egg whites
1 tablespoon plain, fat-free Greek yogurt
1/2 teaspoon vanilla extract
3 tablespoons granulated sugar substitute
1/8 cup oat flour
1 tablespoon coconut flour
1 teaspoon cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt

For the filling and swirly topping:
1/3 cup low-fat ricotta cheese
1/2 scoop vanilla protein powder
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar substitute

For the protein ganache:
3 tablespoons low-fat milk or unsweetened almond milk
2 tablespoons sugar-free chocolate chips
2 teaspoons chocolate protein powder
Pinch of stevia

Preheat oven to 350 degrees. Microwave the Quest Bar, milk and chocolate chips for one minute. Stir until smooth. In a bowl, use an electric mixer to combine the egg whites, yogurt, vanilla and sugar substitute. Beat on low. Add the Quest Bar mixture, mixing on low. Stir together the remaining dry ingredients, and then add to bowl. Mix until smooth. Pour into a greased muffin pan, filling four of the holes 3/4 full. Bake for 20 minutes. Meanwhile, stir together the filling ingredients. Spoon into a ziplock baggie.

Once the cakes have cooled, cut a cone shape into the top of each one, reserving the cutouts. Pipe most of the filling (saving some for later) into the holes, and then replace the cutouts. Flip the cakes over so that the tops are now the bottoms.

To make the ganache, microwave the milk and chocolate chips for 40 seconds. Stir in protein powder and stevia until the mixture is smooth. Frost the cakes, then use leftover filling to pipe a swirly decoration on top of each one.

Yield: 4 (1-cake) Servings. Per Portion: Cal. (170); Total fat (7 g); Sat. fat (3 g); Chol. (10 mg); Sodium (380 mg); Carbs (5 g); Fiber (7 g); Sugars (2 g); Prot. (14 g)

Recipe by Erin Woodbury.

QuestBar-Chocolate-Brownie


Nutiva's-Chocolate-Coconut-Chia-Pudding

Nutiva’s Chocolate Coconut Chia Pudding

1 ½ cups unsweetened coconut milk
1/2 cup Nutiva Organic Coconut Sugar
2 tablespoons raw, unsweetened cocoa powder
1 tablespoon vanilla extract
1/3 cup Nutiva Organic Black Chia Seeds
Coconut flakes or chocolate shavings for garnish (optional)

Whisk together the coconut milk, coconut sugar, cocoa powder and vanilla extract. Stir in chia seeds. Pour into four glasses, jars or bowls, and let set in refrigerator for at least two hours. Garnish with coconut flakes or chocolate shavings, if desired.

Yield: 4 (1/2-cup) Servings. Per Portion: Cal. (215); Total fat (5.5 g); Sat. fat (2 g); Chol. (0 mg); Sodium (38 mg); Carbs (38 g); Fiber (7 g); Sugars (30 g); Prot. (4 g)

 CoconutSugar  ChiaSeed  Hempseed  CoconutOil

 

Nutiva's-Coconut-Pecan-Sweet-Potatoes-with-Hempseeds

Nutiva’s Coconut Pecan Sweet Potatoes with Hempseeds

8 cups sweet potatoes, peeled and cut into 1-inch squares
1/2 cup pecan halves
4 tablespoons Nutiva Organic Virgin Coconut Oil, melted
3 tablespoons maple syrup
2 tablespoons Nutiva Organic Coconut Sugar
1 ½ teaspoons cinnamon
1 ¼ teaspoons grated nutmeg
1/2 teaspoon sea salt
1/3 cup Nutiva Organic Hempseed (plus extra for garnish)

Preheat oven to 400 degrees. Place all ingredients in a 9 x 13-inch baking dish. Toss together until the sweet potato squares are evenly coated. Bake for 50–60 minutes, stirring occasionally, until the sweet potatoes are tender. Let cool slightly and garnish with hempseeds. Serve warm.

Yield: 8 (1-cup) Servings. Per Portion: Cal. (295); Total fat (15 g); Sat. fat (7 g); Chol. (0 mg); Sodium (100 mg); Carbs (37 g); Fiber (5 g); Sugars (15 g); Prot. (5 g)


BarnDad's-Clean-and-Lean-Waffle

BarnDad’s Clean And Lean Waffle

1 scoop BarnDad’s Unflavored FiberDX
1 scoop whey protein
2 tablespoons egg whites
1/4 cup unsweetened almond milk
1/8 teaspoon baking powder
Dash of salt
Sweetener to taste

Spray waffle iron with nonstick cooking spray. Mix together all ingredients in a bowl, then pour batter into heated waffle iron. Cook until crispy.

Yield: 1 Serving. Per Portion: Cal. (193); Total fat (4 g); Sat. fat (1 g); Chol. (20 mg); Sodium (239 mg); Carbs (14 g); Fiber (12 g); Sugars (0 g); Prot. (34 g)

Quick Tip
Maple syrup and butter add loads of empty calories and sugar. Instead, top your waffles with energizing choices like cottage cheese, fresh fruit, yogurt or almond butter.

BarnDad-FiberDX

Get the full version of Fit & Delicious, a 65-page mobile-friendly recipe booklet (with money-saving coupons), at WellBella.com.

  • Julie Marie

    Where do I find the full book? It says on WellBella.com, but I can’t seem to find it. Thanks.